This article originally appeared in the April 2023 issue of Women’s Health.
This Crunchy Adobo-Glazed Portobello Tostada Makes For A Time-Saving Flavorbomb Dinner
It takes 25 minutes, tops.
Mushrooms brushed with tangy BBQ and smoky adobo sauces build lingering heat, while creamy guacamole cools things down. Dinner—with heaps of flavor—is done.
- 1 - 4
- Total Time:
- 25 mins
small red onion, thinly sliced
jalapeño, one half sliced, other half finely chopped
- 2 1/2 tbsp.
fresh lime juice, divided
Pinch of sugar
- 1 tbsp.
- 1/2 c.
- 1 tsp.
chopped canned chipotles in adobo plus ½ tbsp. adobo
portobello mushroom caps, gills removed
avocado, halved and scooped
- 1/4 c.
cilantro leaves, finely chopped
radishes, thinly sliced
- 1/4 c.
crumbled cotija cheese
- Step 1Heat oven to 450°F. In a small bowl, combine onion, sliced jalapeño, 1 tbsp. lime juice, sugar, and pinch of salt.
- Step 2Divide tortillas between 2 rimmed baking sheets. Using 1 tbsp. olive oil, brush both sides of each tortilla with oil. Bake until brown and crisp, 3 to 4 min. per side.
- Step 3Heat broiler. In a small bowl, combine barbecue sauce, chipotles, and adobo.
- Step 4Place portobellos cap-side down on rimmed baking sheet; broil 5 min. Flip, brush caps with some adobo glaze; broil until browned in spots, 2 to 3 min. Brush with additional glaze, transfer to cutting board and slice.
- Step 5Meanwhile, in a medium bowl, combine avocado, cilantro, chopped jalapeño, remaining 1 1/2 tbsp. lime juice, and 1/2 tsp. salt; mash until creamy. Spread on tostadas, then top with portobellos, radishes, pickled onion, jalapeño, and cotija.
Per serving: 335 cal, 15 g fat (3 g sat), 7 g protein, 767 mg sodium, 46 g carb, 14.5 g sugars (0 g added sugars), 7 g fiber
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